Our Cooking Guidelines
1. Preheat oven to 200C (Gas Mark 6).
2. Roast bird for 20 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180 C (Gas Mark 4) and continue to roast for 30 minutes per kilo
4. Remove the bird from the oven and rest for 20-25 minutes before carving.
Please Note, the above is only a guide and ovens may vary in temperature.